Tencha is the name given to the specially cultivated tea leaves used as the raw material for matcha. Grown under shade and carefully harvested, the leaves are steamed and dried without rolling — a key feature that distinguishes tencha from other Japanese teas.
Thanks to this unique processing method, tencha carries the distinctive “covered aroma” (覆い香 ooika) also found in gyokuro, but with a smoother, more luxurious umami. The flavor profile is rich, mellow, and slightly sweet — making tencha a rare and indulgent experience on its own.
If you grind the dried leaves in a tea mill or spice grinder, you can enjoy homemade matcha straight from tencha.
How to Brew
For one serving (approx. 100ml):
Use 2–3 grams of tea leaves. Place the leaves in a small teapot (kyusu), pour in hot water cooled to 50–60°C, and steep gently for about 3 minutes. Be sure to pour out every last drop to enjoy the full flavor.
For the second and third infusions, use hotter water (near boiling) for a lighter yet enjoyable brew.
Cold Brew Method
For 1 liter of cold brew:
Add about 10 grams of tencha to a pitcher or teabag. Fill with cold water, shake lightly, and let it steep in the refrigerator for 2–3 hours. The result is a smooth, naturally sweet tea with minimal bitterness — perfect for warm weather or slow sipping.
For smaller servings (1–2 cups):
Use 2–5 grams of tencha in 200–300ml of cold water, using a teapot or small kyusu.
Tencha offers a rare opportunity to experience the pure essence of shaded Japanese green tea — whether brewed, cold-steeped, or enjoyed as homemade matcha. A refined delight for any tea enthusiast.